Ingredients: 1/2 tablespoon Fennel seeds (Saunf),1/2 tablespoon Coriander (Dhania) Seeds,1/2 tablespoon Black pepper corns,1 inch Cinnamon Stick (Dalchini),1 teaspoon Cardamom (Elaichi) Pods/Seeds,6 Dry Red Chillies,1 Onion,1 inch Ginger – chopped,6 cloves Garlic – chopped,1 Lemon Grass – bottom half chopped,250 grams Chicken breasts – cut into 1/2 inch pieces,1 cup Coconut milk,1 teaspoon Palm sugar,1 tablespoon Tamarind Paste,1 tablespoon Fish sauce,1 Potato (Aloo) – cubed,1 Carrot (Gajjar) – cut into 1/2 inch pieces,2 tablespoons Sunflower Oil,Salt – to taste
Time in minutes: 55 Servings: 4 Course: Lunch Diet: Non Vegeterian
Instructions: To begin making Thai Chicken Massaman Curry Recipe first heat a pan on medium heat and add all the dry spices, cardamom seeds, cinnamon, peppercorn, fennel seeds, coriander seeds,dry red chilies, listed under massaman curry paste and roast for a minute and keep aside in a bowl.Then add all the wet ingredients listed under massaman curry paste like onions, lemongrass, ginger and garlic to the pan and roast till all the ingredients turn light brown in colour and keep aside in a bowl.Once all the ingredients are cooled grind into a smooth paste in a mixer grinder. Add little water if required.Now heat a wok and add oil to it then add the massaman curry paste and stir for a minute. Add the cubed chicken breast and diced vegetables and stir.Add in the roasted peanuts and thick coconut milk. Once the Thai chicken curry comes to a boil reduce flame and simmer. Add the fish sauce, tamarind paste, palm sugar, salt and bay leaves. Simmer and cook the Thai Chicken Massaman Curry for half an hour till the chicken and vegetables are cooked.Serve Thai Chicken Massaman Curry with Thai Stir Fried Green Beans and Thai Jasmine Sticky Rice for a nice weekend Thai lunch.